Thanks for all of the replies and help.
Smokin, as always, you are correct in that I am guessing that the dial is on 215 degrees. There are marks for 200 and for 225 degrees and I have the need a little bit more than halfway between those two settings.
The meat temp is now 161 and the "air" temp is 241. The butt has been in for almost 16.5 hours...the meat was right out of the refrig when I put it in the smoker and turned the smoker on. I want to foil, towel, cooler the butt for a couple of hours prior to shredding so I am thinking about bumping the dial up a bit. Still okay with you Smokin and everyone else?
Thanks you all